“How
does one know if she has forgiven? You tend to feel sorrow
over the circumstance instead of rage, you tend to feel sorry
for the person rather than angry with him.
You tend to have nothing left to say about it all.”

The song was recorded in
1958 by
Connie Francis, and since then the song has become closely
identified with her due to the immense popularity of her version which
was her breakout hit. Francis' father had pestered her to record "Who's
Sorry Now" being adamant that the song would be a
rock and roll smash hit. Francis did not share this enthusiasm but
when an October 1957 recording session - scheduled to be Francis' last
as she had scored no hits - wrapped early the singer used the leftover
studio time to record "Who's Sorry Now" as a goodwill gesture to her
father.[4]
Breaking in January 1958 - mainly on account of
Dick Clark's championing of "Who's Sorry Now" on
American Bandstand - the track rose to number 4 on the
Billboard Hot 100 that spring, with eventual US sales totaling
one million units. In the UK, "Who's Sorry Now" was number 1 for six
weeks in May and June 1958...[5]

PRAYER REQUEST:

Bobby Johnson ('66 /'67) of VA suffered a stroke last
night (03/06). He is in Riverside Hospital (Room p-23). He
had a blood clot in his neck, has no feeling on his right
side, and is going through a bad time right now. Physicians
report total recovery should take six months. He is expected
to come home next week.

After experiencing the beauty of this historic site through the film, we
hope you will contact Virginia Governor Bob McDonnell, who ultimately
approves the plan for state lands at Fort Monroe. Write or e-mail him,
as described at the end of the video and this notice, or telephone his
office: (804) 786-2211. The key message is that the master plan for
state-managed lands at Fort Monroe must mark the 55 heart-of-Wherry
acres between the fortress and the National Monument, along with
Batteries Parrott and Irwin, for preservation, and subsequent addition
to the National Monument at the first opportunity.

Please SHARE this link with your friends, family, neighbors and anyone
you think might be interested (and ask them to do the same). In addition
to the message, the scenic beauty of Fort Monroe is clearly shown in
this high quality video. Those who view it will come to appreciate even
more this great treasure that we are seeking to preserve. Thank you for
helping Fort Monroe achieve its potential for all Americans!

His name was Fleming, and he
was a poor Scottish farmer. One day, while trying to make a living for
his family, he heard a cry for help coming from a nearby bog. He dropped
his tools and ran to the bog.

There, mired to his waist in black muck, was a terrified boy, screaming
and struggling to free himself. Farmer Fleming saved the lad from what
could have been a slow and terrifying death

The next day, a fancy carriage pulled up to the Scotsman's sparse
surroundings. An elegantly dressed nobleman stepped out and introduced
himself as the father of the boy Farmer Fleming had saved.

'I want to repay you,' said the nobleman. 'You saved my son's life.'

'No, I can't accept payment for what I did,' the Scottish farmer replied
waving off the offer. At that moment, the farmer's own son came to the
door of the family hovel.

'Is that your son?' the nobleman asked.

'Yes,' the farmer replied proudly.

'I'll make you a deal. Let me provide him with the level of education my
own son will enjoy If the lad is anything like his father, he'll no
doubt grow to be a man we both will be proud of.' And that he did.

Farmer Fleming's son attended the very best schools and in time,
graduated from St. Mary's Hospital Medical School in London, and went on
to become known throughout the world as the noted Sir Alexander Fleming,
the discoverer of Penicillin.

Years afterward, the same nobleman's son who was saved from the bog was
stricken with pneumonia.

What saved his life this time? Penicillin.

The name of the nobleman? Lord Randolph Churchill .. His son's name?

Sir Winston Churchill.

Someone once said: What goes around comes around.
Work like you don't need the money.
Love like you've never been hurt.
Dance like nobody's watching.
Sing like nobody's listening.
Live like it's Heaven on Earth.

It's National Friendship Week Send this to everyone you consider A
FRIEND.

Pass this on, and brighten someone's day.

AN IRISH FRIENDSHIP WISH:

I hope it works...

May there always be work for your hands to do;
May your purse always hold a coin or two;
May the sun always shine on your windowpane;
May a rainbow be certain to follow each rain;
May the hand of a friend always be near you;
May God fill your heart with gladness to cheer you.
and may you be in heaven a half hour before the devil knows you're dead.

if you send it to 2 of your friends, you will automatically have 3 years
good luck!!!

GIGGLES! Thanks so much, Stacy!
I love this story!
It's one of my very favorite internet myths, and it's been around for
about as long as the internet, since 1999. It's one of those "too good
to be true" stories (because it is!), but it's such a good moral lesson
I'm reprinting it anyway. I think it must be remaking the rounds in
conjunction with St. Patrick's Day because it's pure malarkey from
someone who must have kissed the blarney stone!

There's no blarney in the
Irish thoughts and wishes, though!
Besides, now we're both gonna be lucky for YEARS!

From John
Patterson
('59) of TN - 03/05/13
- "The True History of Grits.........":

What Are Grits?

Nobody knows. Some folks believe grits are grown on bushes and are
harvested by midgets by shaking the bushes after spreading sheets around
them. Many people feel that grits are made from ground up bits of white
corn.

These are obviously lies spread by Communists and terrorists. Nothing as
good as Grits can be made from corn. The most recent research suggests
that the mysterious Manna that God rained down upon the Israelites
during their time in the Sinai Desert was most likely Grits. Critics
disagree, stating that there is no record of biscuits, butter, salt, and
red eye gravy raining down from the sky, and that God would not punish
his people by forcing them to eat Grits without these key ingredients.

How Grits Are Formed:

Grits are formed deep underground under intense heat and pressure. It
takes over 1000 years to form a single Grit. Most of the world's grit
mines are in the South, and are guarded day and night by armed guards
and pit bull dogs. Harvesting the Grit is a dangerous occupation, and
many Grit miners lose their lives each year so that Grits can continue
to be served morning after morning for breakfast (not that having Grits
for lunch and dinner is out of the question).

Yankees have attempted to create synthetic Grits. They call it Cream of
Wheat. As far as we can tell, the key ingredients of Cream of Wheat are
Elmer's Glue and shredded Styrofoam. These synthetic grits have also
been shown to cause nausea, and may leave you unable to have children.

Historical Grits:

As we mentioned earlier, the first known mention of Grits was by the
Ancient Israelites in the Sinai Desert . After that, Grits were not
heard from for another 1000 years. Experts feel that Grits were used
during this time only during secret religious ceremonies, and were kept
from the public due to their rarity.

The next mention of Grits was found amidst the ruins of the ancient city
of Pompeii in a woman's personal diary. The woman's name was Herculaneum
Jemimaneus (Aunt Jemima to her friends.)

The 10 Commandments of Grits:

I. Thou shalt not put syrup on thy Grits.
II. Thou shalt not eat thy Grits with a spoon or knife.
III. Thou shalt not eat Cream of Wheat and call it Grits, for this is
blasphemy.
IV. Thou shalt not covet thy neighbor's Grits.
V. Thou shalt use only salt, butter, and red-eye gravy as toppings for
thy Grits.
VI Thou shalt not eat Instant Grits.
VII. Thou shalt not put ketchup on thy Grits.
VIII. Thou shalt not put margarine on thy Grits.
IX. Thou shalt not eat toast with thy Grits, only biscuits made from
scratch.
X. Thou shalt eat grits on the Sabbath for this is manna from heaven.

How to Cook Grits:

For one serving of Grits:
Boil 1.5 cups of water with salt and a little butter. [Use milk and they
are creamier!)
Add 5 Tbsp of Grits.
Reduce to a simmer and allow the Grits to soak up all the water.
When a pencil stuck into the grits stands alone, it is done. That's all
there is to cooking grits.

How to make red eye gravy:
Fry salt cured country ham in cast iron pan. Remove the ham when done
and add coffee to the gravy and simmer for several minutes. Great on
grits and biscuits.

How to Eat Grits:

Immediately after removing your grits from the stove top, add a generous
portion of butter or red eye gravy (WARNING: Do NOT use low-fat butter.)
The butter should cause the Grits to turn a wondrous shade of yellow.
(Hold a banana or a yellow rain slicker next to your Grits; if the
colors match, you have the correct amount of butter.)

In lieu of butter, pour a generous helping of red eye gravy on your
grits. Be sure to pour enough to have some left for sopping up with your
biscuits. Never, ever substitute canned or store bought biscuits for the
real thing because they cause rotten teeth and impotence.

Next, add salt. (NOTICE: The correct ration of Grit to Salt is 10: 1
Therefore for every 10 grits, you should have 1 grain of salt.)

Now begin eating your grits. Always use a fork, never a spoon, to eat
Grits. Your grits should be thick enough so they do not run through the
tines of the fork.

The correct beverages to serve with Grits is black coffee and Bloody
Mary's. (DO NOT use cream or, heaven forbid, Skim Milk). Your grits
should never be eaten in a bowl because Yankees will think it's cream of
wheat.

Ways to Eat Leftover Grits:

(Leftover grits are extremely rare)
Spread them in the bottom of a casserole dish,
Cover and place them in the refrigerator overnight.
The Grits will congeal into a gelatinous mass.
Next morning, slice the Grits into squares and fry them in 1/2" of
cooking oil and butter until they turn a golden brown.
Many people are tempted to pour syrup onto Grits served this way. This
is, of course, unacceptable.

BLESSING BEFORE EATING GRITS

May the Lord bless these grits,
May no Yankee ever get the recipe,
May I eat grits every day while living,
And may I die while eating grits.

http://www.abc-knitting-patterns.com/1008.html -
Blue Crocheted Mittens - "With
this free crochet pattern you can make these Blue Crocheted
Mittens; perfect for winter. The top part of the mitten has a
nice striped pattern making the mitten a great design. Keep your
hands nice and warm with these mittens."

http://www.favecrafts.com/Crochet-Afghans/Blue-and-White-Crochet-Afghan-Pattern#
- Blue and White Afghan - "Use this
free crochet afghan pattern from
Bernat Yarns to create a lovely block afghan in coordinating
blues and white. Twelve motifs are joined to create the complete
afghan. This is an editorial team favorite of our large hook
crocheted afghan patterns. This is a great pattern for
beginners and those looking for a fun afghan to make for
themselves or a friend. Mix and match colors to create an
afghan that's perfect for your home."

A woman doesn’t come
home one night. The next day she tells her husband that she had slept
over at a girlfriend's house. The husband calls his wife's 10 best
friends. None of them knows anything about it.

Friendship between men:

A man doesn’t come home
one night. The next day he tells his wife that he had slept over at a
friend’s house. The wife calls her husband's 10 best men friends. Eight
of them confirm that he had slept over, and two claim that he was still
there.

DATES TO REMEMBER:

1. Thursday, March 7, 2013 - The NNHS Class of 1955 holds Lunch
Bunch gatherings on the first Thursday of every month at
Steve & John's Steak House on Jefferson Avenue just above
Denbigh Boulevard in Newport News at 11:00 AM. The luncheon
is not limited to just the Class of '55; if you have friends
in that year, go visit with them.

2.
Wednesday, April 10, 2013 - The NNHS Class of June 1942
meets at noon on the second Wednesday of every other month
for a Dutch treat lunch at the James River Country Club,
1500 Country Club Road. PLEASE JOIN THEM. Give or take a few
years makes no difference. Good conversation, food and
atmosphere. For details, call Jennings Bryan at 803-7701 for
reservations.